> I'll just warn y'all -- this is some complicated recipe!  But if you're
> having guests over, whether they are vegan or not, it's sure to impress.  
> This recipe includes the Tuesday Dinners super secret favorite remoulade
> recipe, too.  You can make just the remoulade as a dip for veggies, fried
> foods, etc., if you want the flavor of this dish without all the
> fanciness.  

> Oh and yes, it's all vegan!

> Louisiana Crab Remoulade with Roasted Beet Tartare

>    - 10 cups diced roasted beets  (10-15 medium-sized beets)
>    - ½ cup extra-virgin olive oil
>    - ⅓ cup Dijon mustard
>    - 6 minced shallots
>    - 3 teaspoons minced garlic
>    - ½ cup capers
>    - 3 tablespoons fresh parsley, chopped
>    - 1 teaspoon sea salt
>    - 1 teaspoon freshly ground black pepper
>    - 4.5 cups “crabmeat” (Chickpea of the Sea, below)
>    - 1+ cups white remoulade sauce (recipe follows)
>    - 18 sprigs chervil or tarragon

> Beets
> Preheat oven to 350°F. Trim the greens off the top of the beets. Wrap each
> beet in foil. Roast in oven for approximately 1 hour. Check beets by
> inserting a wooden skewer into center of the beet to make sure it is
> tender. Once done, allow beets to cool.  Peel the skin off the beets using
> a vegetable peeler. Dice into 1/4-inch cubes. (Wear latex gloves to avoid
> staining the skin on your hands.)

> In a small stainless steel mixing bowl, whisk together the olive oil,
> mustard, shallots, and garlic. Stir in beets, capers, parsley, salt, and
> pepper. Divide beets into portions by placing approximately 1/4 cup of beet
> mixture into a 4-inch ring mold in the center of each plate. If you don’t
> have a ring mold, you can use a soup or tuna can that has both ends cut off.

> Original Remoulade Sauce (Step One) → completed, in jar

>    - ¼ chopped onion
>    - ⅛ cup oil
>    - ¼ cup tarragon vinegar (you can also add 1 Tbps minced fresh
>    tarragon to rice vinegar)
>    - ¼ cup brown Creole mustard or other spicy mustard
>    - 1 t paprika
>    - ¼ tsp cayenne
>    - 1 tsp salt
>    - 1 medium clove garlic, pressed
>    - ¼ cup chopped green onion

> In a blender, place onions, oil, vinegar, mustard, paprika, cayenne, salt,
> and garlic. Pulse for 5-6 seconds. Stir, then pulse another 5-6 seconds.
>  Add green onions and pulse for 2 seconds.  Do not blend longer or you will
> have puree.  Chill sauce.

> White Remoulade Sauce (Step 2)

>    - 3/4 cup cashew cream (1/2 cup raw cashews soaked overnight with
>    water, blended)
>    - 2 tablespoons celery, finely diced
>    - 2 teaspoons parsley, chopped
>    - Add Original Remoulade Sauce recipe above, ¼ cup at a time, to taste

> Crab Remoulade (Chickpea of the Sea)

>    - 3-4 cups cooked chickpeas
>    - ½ cup white remoulade sauce at a time, add more in ¼ cup increments
>    to taste

> Place chickpeas in the bowl of a food processor and pulse two or three
> times to roughly chop. Add remaining ingredients and pulse two or three
> times more to incorporate. DO NOT OVERBLEND.  Should have the consistency
> of tuna salad.